Kalyana banana is a type of banana which we typically use for preparing curries like sambar, majjige huli, palya and papad. Kalyana banana type typically consumed in raw farm rather than ripen ones. My Amma used to make banana papad in my native. I got the recipe from her and tried it in namma Bengaluru. Optimum use of hot sunny weather you know..
Ingredients
Green chillies - 8 to 10
Raw mango - 1/2 medium sized (optional)
Salt to taste
Method
Wash and cut the raw banana into 3 to 4 pieces each as shown in the picture without peeling the skin. Cook the same in a pressure cooker along with 2 cups of water for about 5 whistles. Allow it to cool down.
In the meantime time, remove the skin of the mango and chop it into small pieces. Grind green chillies, salt and chopped mango into fine paste in a mixer grinder. Do not add water while grinding.
Remove the skin of the cooked banana. Grind the banana along with chilly, mango paste using a stone grinder.
If you are using mixer grinder to grind, chop the cooked banana into small pieces and grind in small quantities. Add chilly, mango paste while grinding. Do not add water while grinding.
Take out the dough and make small lemon sized balls. On a chapati Or puri maker, keep a think plastic, apply oil. Place the dough ball. Cover the other half of the plastic and press it.
I used dosa tawa to press as iron dosa tawa is bit heavy and easy to prepare.
Transfer the papad onto a cloth or plastic sheet. Dry it under hot sun. After 3 hours, turn upside down so that other side also gets dried well.
It will take one or two days depending on the intensity of the sunlight.
Fry the dried papad in oil and eat. Alternatively can cook it on top of charcoal or gas stove if you are calory conscious.
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